Chocolate Cassata

Recipe by SusieQusie
READY IN: 1hr 25mins


  • Frosting
  • 4
    ounces semisweet chocolate, chopped (scant 1 cup)
  • 6
    ounces unsalted butter, room temperature
  • 12
    cup brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1/2 cup boiling water)
  • Cake
  • 1
    tablespoon orange zest
  • 3
    ounces chocolate (sweet, semi-sweet, bittersweet or milk chocolate, in one chunk)
  • 1
    chocolate pound cake (store-bought or homemade)
  • 4
    tablespoons orange liqueur (like Grand Marnier, Cointreau, etc.)


  • Frosting: Place chocolate, butter and espresso in a small heatproof bowl or the top of a double boiler. Set over gently simmering water, with the bottom not the touching water. Stir until melted, smooth and combined.
  • Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour.
  • Filling: In a bowl, stir together the ricotta, sugar and orange zest. Using a grater, grate the chocolate chunk into the bowl and fold into the ricotta.
  • Assembly: Using a serrated knife, slice the pound cake horizontally to form 3 equal layers. Place 1 layer on a flat plate and sprinkle with 2 tablespoons orange liqueur. Spread 1/2 of the ricotta mixture on top.
  • Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top.
  • Using a narrow spatula, frost top and sides with the cooled chocolate mixture.
  • Refrigerate until serving time but no longer than 8 hours.